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Mississippi-Style Boneless Short Ribs Without Packaged Mixes - Overhead close-up shot on white platter
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4.67 from 6 votes

Boneless Beef Short Rib Recipe (Mississippi-Style Without Packaged Mixes)

In this slow cooker version of the classic Mississippi pot roast, this boneless short rib recipe is made without processed, packaged mixes and the stick of butter.  However, they're just as flavorful and with buttery tenderness!
Prep Time15 minutes
Cook Time5 hours
Additional Time15 minutes
Total Time5 hours 30 minutes
Course: Beef
Cuisine: American
Diet: Diabetic, Kosher
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 cups beef broth
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1-2 tablespoon canola oil as needed
  • 3-4 pounds boneless beef short ribs or equivalent chuck roast or bone-in short ribs
  • Freshly ground black pepper
  • 1 large onion cut into chunks
  • 12 cloves garlic sliced
  • 8 pepperoncini from a jar
  • 6 cherry peppers from a jar
  • 1/3 cup all-purpose flour for thickening
  • 1/4 cup chopped parsley
  • Salt if needed

Instructions

  • Combine the beef broth, soy sauce and Worcestershire in a slow cooker and preheat on high.
  • Heat canola oil over medium-high heat in a large skillet or saute pan.
  • Season short ribs with black pepper and place in the skillet. Brown well on all sides, working in batches if necessary. Place in the slow cooker.
  • Add the onion to the skillet and cook 2-3 minutes just to take the raw edge off. Transfer to the slow cooker.
  • Add the garlic, pepperoncini and cherry peppers.
  • Cover the slow cooker and cook on high for 4 1/4 hours.
  • Remove approximately 1 cup of the cooking liquid and place in a bowl. Let it cool for 15 minutes.
  • Add the flour to the liquid and stir well to combine to create a slurry.
  • Add the slurry to the slow cooker in approximately 2 tablespoon increments in various places around the meat, stirring it in carefully to evenly distribute it.
  • Cook UNCOVERED on high for an additional 30 minutes. Let rest for 15 minutes so the gravy continues to thicken.
  • Taste and add salt if desired.

Notes

TO THICKEN WITH CORNSTARCH:  
  • If you've cooked the ribs on low, I recommend using cornstarch because getting the slow cooker up to a higher simmer will take a while and cornstarch needs higher heat to thicken.  An advantage of using cornstarch is that it doesn't change the color of your gravy.  A disadvantage is your gravy will be gelatinous when cooled.
  • Remove the meat from the slow cooker to a platter then tent to keep it warm.
  • Transfer the liquid to a saucepan.  You'll have approximately 4 cups of gravy/sauce and will need 1 tablespoon of cornstarch per cup of liquid.
  • Remove 1-2 tablespoons of the gravy/sauce to a small bowl, add an equal amount of cold water, then stir in the cornstarch.
  • Add it to the gravy/sauce in the saucepan, bring to a boil, and cook until it thickens.
SUBSTITUTIONS:
  • Use a chuck roast in place of the short ribs which is traditional.
  •  
MAKE AHEAD:
  • Can be made 1-2 days ahead of time.  Cool and refrigerate.
  • Reheat in the slow cooker or in a Dutch oven in the oven at 350 degrees.
FREEZER-FRIENDLY:
  • Cool thoroughly, then portion out as desired.  Place in airtight containers and freeze 1-2 months.
  • Thaw in the refrigerator then reheat in the oven or toaster oven at 350 degrees.

Nutrition

Serving: 1 | Calories: 1097kcal | Carbohydrates: 27g | Protein: 83g | Fat: 74g | Saturated Fat: 31g | Polyunsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 302mg | Sodium: 2599mg | Fiber: 4g | Sugar: 8g